| dc.description.abstract | The aim of this research was to find the effect of ratio pineapple with papaya pulps and
several arabic gum concentration on the quality of pineapple with papaya of mixture fruit leather.
This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture,
University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e.
:ratio of pineapple with papaya pulps (P) : (65% : 35% ; 60% : 40% ; 55% : 45% ; 50% : 50%) and
arabic gum concentration (K): (0,6%, 0,8%, 1% and 1,2%). Parameters analyzed were moisture
content, ash content, vitamin C content, curb fiber content, total soluble solid, total acid, pH, score
organoleptic values of colour, taste and texture and hedonic organoleptic values of colour, taste,
flavour and texture.
The results showed that ratio pineapple with papaya pulps the had highly significant effect
on moisture content, ash content, vitamin C content, curb fiber content, total acid, pH, score
organoleptic values of colour, taste and texture, and hedonic organoleptic values of colour, flavor,
taste and texture. Arabic gum concentration had highly significant effect on moisture content, vitamin
C content, curb fiber content, total acid, score organoleptic values of colour, taste and texture, and
hedonic organoleptic values of texture. Interactions of the two factors had highly significant effect on
moisture content, and had no significant effect on ash content, vitamin C content, curb fiber content,
total solubility solid, total acid, pH, score organoleptic values of colour, taste and texture, and
hedonic organoleptic values of colour, flavor, taste and texture. The ratio of pineapple with papaya
pulps of (50% : 50%) and arabic gum concentration of (1,2%) produced the best quality of fruit
leather and more acceptable. | en_US |
